Sides

Sweet Potato Zucchini Patties

Shredded sweet potato,  zucchini, and yellow squash are the main players in this curry infused, ultra healthy veggie patty.
Sweet Potato Zucchini Patties
Besides my obvious love of zucchini, sweet potatoes and curry (one look at my recipe box will confirm this slight obsession) I think one of my favorite things about this dish is how colorful it is. The bold and vibrant orange, green and yellow ribbons of colors all swirled together just makes me want to reach for more. I love eating pretty food and love it even more when my pretty food is only 60 calories a serving!!
Sweet Potato Zucchini Patties
 I’m just gonna go ahead and call this a win for the calorie counters out there. Although this dish is amazing with any grilled or roasted meat, my all-time favorite way to serve/inhale this is topped with an over easy egg. YUM YUM YUM YUM. I’m not sure more of a description is needed. I mean look…..
Sweet Potato Zucchini Patties
I’m a big eggs for dinner kind of person. Eggs are a great source of vitamins and nutrients and are even considered a complete protein. And cost wise they are also a great alternative if you are trying to cut down on your grocery bill (I mean seriously the price of meat these days!!! Might as well buy my own cow!) I suggest making these beauties for dinner and then using the leftovers for a quick and nutrient dense breakfast the next day. A quick note before we get down to business. The spices in here can easily be manipulated to fit you and your family’s tastes. Not a fan of curry? Try adding more garlic and some italian seasonings. I would also suggest starting at 1 teaspoon of salt and cooking up 1 patty and then increasing to 1 1/4 teaspoon if you find you need a bit more.

Sweet Potato Zucchini Patties

  • Yield: 9 Patties
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes

Ingredients

  • 1 medium zucchini (shredded)
  • 1 medium yellow squash (shredded)
  • 1 medium (5-6 ounces) sweet potato (shredded)
  • 1 large egg
  • 1/2 cup Italian seasoned breadcrumbs
  • 1-1 1/4 teaspoons coarse ground garlic salt
  • 1 teaspoon garlic powder
  • 1-2 teaspoon curry powder

Instructions

  1. Place shredded zucchini and squash in a colander in the sink or over a paper towel.

  2. Using a few paper towels, press as much liquid out of the squash as you can. This will keep your patties from being too wet and/or falling apart.

  3. Combine zucchini, squash, sweet potato, and egg in a mixing bowl.

  4. Stir in breadcrumbs and seasonings.

  5. Preheat skillet on a medium heat and grease well. (I used cooking spray)

  6. Scoop out 1/3 cup of the mixture and form a patty with your hands. Gently set on skillet.

  7. Cook for 6-7 minutes or until lightly brown.

  8. Serve immediately. I love to top these with over easy eggs but they would make a great side dish to almost any meal.

Notes

Nutrition Facts Servings 9.0 Amount Per Serving (1 patty) Calories 59 Total Fat 1g Saturated Fat 0g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 21mg Sodium 206mg Potassium 199mg Total Carbohydrate 10g Dietary Fiber 2g Sugars 3g Protein 3g

Sweet Potato Zucchini Patties

8 Comments

  1. I love these, a little bit of blue cheese or feta crumbles are good on top. Just to note, I think you mean to place the shredded veggies in a colander to drain, not a coriander?

  2. Bahahaha! Oh my goodness, I'm ridiculous. Definitely gonna blame tired mommy brain on that! Correcting ASAP. Thanks for catching it. Feta sounds like a fabulous topping btw:)

  3. Where have you been all my life? May I leave the bread crumbs out and maybe use long-cooking oatmeal? I would chop the oatmeal up a bit. Thanks so much!!
    Mary

  4. Guess what? I have some sweet potatoes and a zuchinni around that I need to use up… You gave me the inspiration to try this. Hopefully it will please my husband who doesn't like either of these veggies on their own… Otherwise I'll just enjoy it myself, haha 😀

  5. Fantastic!!! I hope you love them. My husband feels the same way about zucchini and sweet potatoes….. More for me;) the leftovers make a great breakfast the next morning with eggs too. Thanks for commenting!

    1. I’ve had readers try uncooked oats that they’ve run through the food processor. I’ve never tried it but I could see that working. Be sure to increase the salt and seasonings if you try it. I’ve also seen gluten free breadcrumbs at the store or you could toast some gluten free bread in the oven and then run it through a food processor and make your own. Let me know how it turns out! 🙂

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